Mustard chicken escalope

Portions:

Preparation:

15 min.

Cooking:

15 min.

Ingredients

60 ml (1/4 cup) flour
2 ml (1/2 teaspoon) thyme
2 ml (1/2 teaspoon) marjoram
2 ml (1/2 teaspoon) cracked pepper
1 pinch Cayenne pepper
6 to 8 tenderized chicken cutlets or breast halves
15 ml (1 tablespoon) olive oil
1 shallot, finely chopped
125 ml (1/2 cup) chicken broth
125 ml (1/2 cup) apple juice
125 ml (1/2 cup) 35% country-style cream or express* light sauce
30 ml (1 tablespoon) Dijon mustard

*Microwave light sauce. Cooking time: 6 minutes. 30 ml (2 tbsp) butter, 30 ml (2 tbsp) flour, 250 ml (1 cup) 1% milk, heated 1 min on high. In a glass bowl, melt butter for 1 minute on high. Add flour and mix. Pour in hot milk and whisk sauce. Cook for 2 minutes on high. Whisk the sauce again and cook for a further 2 minutes on high. Season to taste. For variety, you can add the herbs of your choice.

Preparation

Combine flour, thyme, marjoram, cracked pepper and cayenne pepper on a plate. Dredge cutlets in flour and place on another plate.
In a large skillet, heat 10 ml (2 tsp.) oil and sear cutlets until well browned, about 4 to 5 minutes per side. Keep warm.
In the same skillet, add 5 ml (1 tsp.) oil and sauté shallot for about 1 minute. Deglaze with chicken broth and apple juice, bring to a boil and reduce by half.
Add the cream and mustard and cook for 2 to 3 minutes to obtain the desired consistency.
Place 2 cutlets on each plate and top with sauce.

Tips and tricks

Serve on a nest of spaghetti squash with a few slices of zucchini. For excellent chicken cutlets, use either Meaux, Dijon, maple, honey, tarragon, green pepper or violet mustards.

This recipe is courtesy of the following website: www.lepoulet.qc.ca